To finish up, dicing. I find this always looks like a lot of manual work has been done but it’s really not that hard.
Diced carrot cooks a lot quicker as it’s smaller in size so can be handy if you’re in a rush, though you should never rush good food!
To start with cut the carrot julienne into sticks, then just bunch them together and slice to get a dice, the finer the julienne the smaller the dice will be.
slice and dice
So there you have it.
Hopefully this guide will speed up your carrot prep!
Keep an eye out for more prep guides and recipes coming soon.
You can grate them too, like in coleslaw, but that’s pretty self explanatory (I hope?)
Let’s get to it!
How to peel a carrot
Before getting a knife involved (unless you peel it with a knife) you need to get the skin off.
When I’m making soups or stocks I leave the skin on, and sometimes when roasting, but otherwise I’d generally advise to peel before prepping.
The Best bit of equipment for this is the trusty speed peeler, but any veg peeler (should) work. You can use a knife, but you’ll probably lose a lot more carrot unless you scrape the skins off rather than slicing them off.
You spin me root (vegetable) round baby, right round
Anyway! First thing to do is hold a carrot and get the hang of spinning it round 360° in your hand, like this;
1.spinny roundy carrot
You don’t have to practise this, but it’s easier if you get the hang of it first, rather than dropping the carrot all the time while you try to peel it.
Time to peel
Now get your peeler and peel from top to bottom, turning the carrot about 20-30° as the peeler reaches the bottom, return to the top and repeat around the whole carrot. Be sure to hold it firm enough as you peel, or you’ll drop it.
2.peel and turn, peel and turn..
Top and tail
Now to top and tail, which simply means cutting the ends off (the top and the tail) now we have a carrot ready to prep 🥕
Recipes and Stuff 